Creamy Roasted Cauliflower Soup
2 medium sized heads of cauliflower, cut into florets (buy a couple pre-chopped bags to make this super easy!)
1 small white onion, diced
3-4 cloves of garlic, minced
48 ounces of low sodium chicken broth (use veg broth for a vegan friendly version)
3 tablespoons of nutritional yeast
Juice of 1/2 a large lemon
Salt, pepper & cayenne pepper to taste
Green onion for topping
Preheat oven to 425 degrees.
Spread cauliflower out over a parchment paper lined baking sheet and toss with a tbsp of olive oil + a sprinkle of salt.
Roast for about 25-30 mins or until tender.
Heat 1-2 tbsp ghee (oil or butter work too) in a large pot over medium heat. Add onion and garlic and sauté for about 5 minutes, stirring regularly.
Add the roasted cauliflower + broth and bring to a boil. Turn off the heat and let the mixture cool for a couple minutes.
Add lemon, salt, pepper, cayenne pepper & nutritional yeast.
Purée with an immersion blender or very carefully with a blender. Add more broth as needed to reach desired consistency. Top with green onion and enjoy!